Pretty Parsley Pesto Recipe
Parsley pesto is the perfect fall food, all toasty nutty goodness. In a clean baby food jar with a hand-written label and a bit of pretty ribbon it’s an adorable treat; it even says “organic” right there on the lid!
-Toast 3 cloves of garlic by tossing them, peels still on, in a dry pan over medium heat for 5-10 minutes until they are spotty brown-Toast one cup of nuts – I like to use half pecans and half pine nuts, but all walnuts or pecans or really any combo of tree nuts tastes good. Toast them by keeping them moving in a hot dry pan until they are browned – don’t let ’em burn
-Let all that cool, then peel the toasted garlic and throw the cloves and the nuts in a food processor with 7 tablespoons extra virgin olive oil and 1/2 cup fresh parsley leaves. I also throw in one raw clove of garlic for more bite:
-Mix in 1/2 cup grated parmesan, 1/2 teaspoon salt (or more or less to taste) and grind some black pepper in there
-Serve with celentanni or penne and don’t forget to save some of the pasta cooking water to give the pesto a nice consistency (about 4-6 tablespoons for a pound of pasta). This is key when serving pesto!
Don’t forget to write the date on the lid. Since there is air in the jar it will oxidize after about 3-4 days, so it’s really for use pretty soon after jarring. Delivered with a tupperware of cooked pasta, it would be a good meal to bring a brand-new mom.